Archive for December, 2009
Ingredients:
- 1 small onion, roughly chopped
- 1 medium garlic clove, finely chopped Half inch ginger, finely chopped
- 2 tsp coriander powder
- 2 tsp cumin powder
- Half tsp chilli powder
- Half tsp garam masala
- 1 tomato, roughly chopped
- 1 tin of chick peas, 400-500gms, drained and rinsed
- 1.5 tbsp of sunflower oil
- 1 cup water
- Salt to taste
Method:
- Heat the oil and when hot add the chopped onion. Fry on a high heat until it is translucent.
- Then add the ginger and garlic and fry until the whole mixture starts turning brown.
- Add all the masala powders, bar the garam masala. Fry for five minutes on high and then add half a cup of water. The masala mixture will bubble up. Let it cook until the water dries up.
- Then add the chopped tomato and fry for five minutes until the tomatoes disintegrate. When they do, lower the flame and simmer for 5 minutes until you can see the oil coming out from the sides of the mixture. It may not come through little holes in the mixture because of its thickness. When the oil shows up, add the rinsed chick peas.
- Give it a good stir, add the remaining water, the garam masala powder and simmer until you can see oil appearing on the surface of the gravy and the mixture starts smelling of chick peas rather than pungent masalas.
- Add salt to taste.
Chana Masala
Ingredients:
- Eggs : 4
- Flour : 2 level cups
- Sugar : 2 cups powdered
- Butter : 1 cup.
- Baking powder : 2 tsps
- Scraped coconut : 2 cups.
Method :
Mix everything as for other cakes and bake at 180 degrees C or 350 degree F for about 25 to 30 minutes until done.
Coconut Cake
Heavy Cakes : (kind of not risen well)Heavy cakes mean you have used too little baking powder, or too much flour, the butter and sugar may not be creamed well enough, the flour may be mixed too vigorously and the oven is too slow.
Dry Cake: (when it crumbles)Too much baking powder or flour, Not enough of fat or liquid or you may have left it too long in the oven to bake.
Sunken Cake: ( the middle sinks in) Too much of liquid, Too much of baking powder , sugar , too little flour, Oven door slammed or cake moved doing baking or removed from the oven too soon.
Peaked Cake: ( the center rises too high) Insufficient butter or oil, less of baking powder or soda, Too much of flour or the oven temperature kept too high.
A badly cracked top : The oven is too hot, The cake tin too small, too much of flour or too little liquid.
Fruit sunk to the bottom of the cake : ( for fruit cakes) Fruit not properly dried or coated with flour. Cake mixture too thin or the fruit added before adding the flour.